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Orange Fish and Green Onions

14 Sep

It is wondeful to have friends who share their fresh catch. My friend caught beautiful red fish, and I could not be happier with her goodcatch!  I was more than happy to enjoy some of her success, and experiment with a recipe idea. White fish dries very easily when cooked, so I wanted to make sure to cook it with liquid. This recipe is true Florida dish with fresh caught local Red Fish and oranges.  This is like a boost of vitamin C with the delicious citrus flavors.

  • 2 oranges (1 juiced and 1 sliced)
  • 1/4 cup lemon juice
  • 3 tbs tamarin or low sodium soy sauce
  • 1 tbs grated fresh ginger
  • 1/4 tsp pepper flakes
  • 4 tsp olive oil
  • 6 green onion trimmed
  • 1 lb of fish fillet

Preheat oven to 425 F. In a small bowl mix mix the juices, soy sauce, ginger, pepper flakes and  2 tsp of the olive oil. Drizzle the bottom of baking dish with rest of the oil. Place the oranges slices and the green onion in the bottom of the dish and top with the fish. Drizzle with the juice mixture. Bake 15 minutes or until fish starts to flake. Top with rest of the sauce and broil for few minutes.

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Asian Carrot Salad

8 Dec

The typical carrot salad in South is loaded with mayonnaise and marshmallows, not exactly healthy salad. This salad is delicious and healthy. The soy beans even provide protein for a great dish for vegetarians. Everyone that has tasted this flavorful salad has enjoyed it.

Salad ingredients: combine together

  • 3 cups shredded carrots
  • 1/2 cup cooked and shelled soy beans (edamame)
  • 1/2 cup sliced grapes (red look the prettiest)

Dressing: mix together

  • 3 tbs seasoned rice vinegar
  • 1 tbs low sodium soy sauce
  • 1 tbs olive oil
  • 2 tbs sweet chili sauce

Add the dressing to the carrot and bean mixture. Let it sit in the fridge for 15-30 minutes.

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Asian Salad with Miso Dressing

7 Oct

My husband has been teasing me lately, that I should  have been born in Asia since I love Asian flavors so much. Today I made salad that was restaurant delicious! You can use this marinade for the grill, a simmer sauce for an Asian stir fry or a salad dressing. I can’t wait to make this again.

Salad ingredients:

  • napa cabbage, thinly sliced
  • blueberries
  • 1 orange sectioned

Dressing:

  • 4 tbs extra virgin olive oil
  • 3 tbs seasoned rice vinegar
  • 1 tbs light miso paste
  • 2 gloves of garlic, minced
  • 1/2 tsp minced ginger
  • dash of cayenne pepper
  • 2 tbs orange juice

In a food processor, blend all of the dressing ingredients. Toss the napa cabbage with the dressing and top with the fruit.

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Poached Salmon with Salsa Verde

4 Sep

It is easy to fall into a cooking rut. I have made a commitment to try new methods and ideas. I am taking a video course through The American Culinary Institute to learn new techniques. Today I made pouched salmon with salsa verde. My two “guinea pigs” (husband and son) enjoyed this dish very much. I would have never thought of using anchovies over salmon, but it really worked in the salsa verde.

Salmon:

  • skinless salmon filet cut to portions
  • vegetable stock (enough to cover the salmon in a sauce pan)
  • bouquet de garni (parsley, thyme and bay leaf)
  • strip of lemon zest
  • 1/2 -1 cup white wine
  • salt and pepper

Salsa Verde:

  • parsley anchovy fillets
  •  2 tsp of capers
  • olive oil
  • lemon juice
  • salt and pepper
  • dash of red pepper flakes (optional)

Prepare the poaching liquid in a sauce pan. Add the wine little at a time, and taste that the acidity is correct. Season with little bit of salt and pepper. Bring the liquid to 160 degrees or until you see steam, do not boil. Remove the bouquet de garni and place the salmon into the liquid. Cook 8-10 minutes for each 1 inch of thickness. It should flake easily. When done remove from the poaching liquid to a plate lined with paper towel to absorb extra liquid.

While salmon is cooking, chop the parsley, few anchovy filets and capers. Put the mix into a bowl, add some olive oil and lemon juice to moisten it up, and red pepper flakes if using. Plate the salmon and top it of with the salsa verde.

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Grilled Zucchini Ribbons

30 Aug

What could be easier than cooking the whole meal on the grill. Vegetables cook quickly and are so delicious with a hint of smoke from the grill. Plus, you can stay outside by the grill and enjoy the summer evenings.

  • 2 medium zucchini
  • zest and juice of lemon
  • zest and juice of 1 orange
  • 1 tbs grape seed  or olive oil
  • 1/4 tsp red papper flakes
  • salt and pepper

With a mandoline, slice zucchini into 1/8 inch thick ribbons. Tread onto skewers ribbon form. In a bowl, combine rest of the ingredients. Baste the zucchini kabobs with the citrus sauce. Grill over medium high grill until zucchini is slightly charred on each side.

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Grilled Scallops in Lemon Herb Marinade

18 Aug

At summer time I love to keep the heat outside and use the grill as much as possible. Sweet scallops pair well with lemon juice and herbs. This delicious recipe is easy, and so fast that you can have impressive appetizer or dinner on the table in less than 30 minutes.  The scallops can also be broiled in the oven.

  • juice of two lemons
  • 1 tbs low sodium soy sauce
  • 1 tsp dried Italian herbs
  • 1/4 tsp fresh ground pepper
  • few drops of hot sauce
  • 1 lb of sea scallops

Heat the grill to medium high heat. Mix the marinade and place the dried scallops into the mix. Let them sit on counter for 5 minutes. If you leave them in too long, the lemon juice will chemically cook the scallops. Thread the scallops onto skewers. Grill 4-5 minutes each side. Do not over cook. The scallops continue to cook after you take them off the grill.

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Grilled Swordfish with Rhubarb Sauce

12 Aug

Most people have never tried rhubarb. Rhubarb is bitter, but prepared right it is delicious. Growing up my favorite dessert was vanilla ice cream with rhubarb sauce and sliced bananas. At the farmers market I saw fresh rhubarb and could not pass up the chance to make someone else fall in love with this interesting plant.

  • sword fish steak
  • 2 stalks of rhubarb, sliced thin
  • 1/4 cup water
  • 1 1/2 tbs sugar
  • 1 tsp fresh grated ginger
  • 1/4 tsp chile powder
  • 1 tbs low sodium soy sauce

In a small sauce pan, bring the water and  sugar to boil. Add the rhubarb and rest of the seasonings. Cook stirring for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from heat.

Coat the swordfish with olive oil and season with salt and pepper. Grill the fish over medium heat about 5-7  minutes each side, or until fish flakes easily with fork. Plate the fish and serve with the rhubarb sauce.

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